Buffalo Chicken Dip

You must try this buffalo chicken dip for your next tailgate! This recipe will save you approx. 100 calories per 1/2 cup serving compared to a typical buffalo chicken dip.

Servings: 24 Serving Size: 1/4 cup | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients:

  • 1 pound Cooked Shredded Chicken approx. 4 cups
  • 1 cup Red Hot Buffalo Wing sauce
  • 2 – 8 oz Packages Reduced Fat Cream Cheese, softened
  • 1/2 cup Bolthouse Blue Cheese Yogurt Dressing
  • Tortilla Chips or Raw vegetables to serve

Preparation:

  1. In a large bowl stir cooked chicken, buffalo wing sauce, softened cream cheese and yogurt blue cheese dressing.
  2. Place in 8×8 baking dish and bake at 400 for 20 minutes or place all ingredients in a crock pot on low for 1 hour.
  3. Serve warm with tortilla chips or vegetables.

 Nutrition Facts per 1/4 cup: 80 calories, 5g fat, <1g carb, 6.5 g protein

Buckeye Power Bites

Buckeye Power Bites

Are you looking for a quick healthy snack or a healthy alternative to traditional buckeyes (made with a pound of butter, powdered sugar and chocolate)? Buckeye Power Bites are tasty and simple to make, Enjoy!

Ingredients:

  • ½ cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old fashioned oats
  • ½ cup flax seed, ground
  • 3/4 cup unsweet shredded coconut
  • ½ cup semisweet mini chocolate chips

Directions:

  1. In a mixer, add peanut butter, honey and vanilla extract then stir. Add remaining ingredients and stir until evenly coated. (I have found using a mixer works better then stirring by hand.) 
  2. Place mixture in to refrigerator to chill for 30 minutes.
  3. Remove from refrigerator and roll into 1-inch balls. Enjoy!
  4. Store in refrigerator in an airtight container. Keep for up to 1 week.

Gluten Free Zucchini Bread

Gluten Free Zucchini Bread or Muffins

Zucchini Bread, so delicious Lightening McQueen wanted a bite.

My son helped me make this zucchini bread last night. To be honest we made it for my daughter, I am trying a gluten free diet for her. I told Cooper he had to wait until the morning to have a piece of bread. I forgot to tell him I would need a picture of it first. As he patiently waited he started playing with his cars. Then he decided if he could not eat the bread maybe his cars could! After I snapped this picture, Cooper got a bite of bread. He told me, “Thank you for making this mommy. It is good”. I hope you enjoy it too!

Zucchini Bread Recipe

Ingredients:

  • 1.5 cups Gluten Free all-purpose flour blend (Pillsbury or BobsRedmill)
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1 cup heaping – zucchini shredded
  • 1/3 cup canola oil
  • 2 eggs
  • 1 cup pineapple tidbits drained – from can

Directions:

  1. Preheat oven to 325 for bread or 350 for muffins.
  2. Place all ingredients in mixing bowl and stir until well combined.
  3. For bread loaf, grease 9×5 bread pan. Pour batter into pan. Bake at 325 for 45 minutes or until center is cooked through.
  4. For muffins, fill tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20 minutes.

 

Avocado – Fresh for Days

Did you know an avocado can stay fresh for 1 week in your refrigerator? My trick to keeping an avocado fresh, after cutting keep the pit in the avocado. Scoop out your desired amount, 2 Tbsp is 50 calories (it is not ideal to eat a full avocado in one sitting), then put your avocado back together, place in an air tight container and store in your refrigerator.

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avocado

Zucchini Carrot Muffins

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zucchini carrot muffins

I hate to admit it, but muffins and donuts have become a routine part of breakfast at my house! It is amazing how quickly a special treat can turn into a habit! My solution, zucchini carrot muffins! My son loves them and has no idea they are different than the ones we buy at the store. I have made healthy muffins before, but these zucchini carrot muffins are by far the best! To make gluten free sub bob’s red mill 1 for 1 gluten free flour for whole wheat and all purpose flour.

Zucchini Carrot Muffins

  • 3 cups shredded zucchini and carrot (approx 1 medium zucchini and 1 medium carrot)
  • 3 eggs
  • 1/2 banana
  • 2/3 cup canola oil
  • 1/3 cup honey
  • 1/4 cup pineapple tidbits in 100% juice
  • 1/2 cup rolled oats
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder

Directions

  1. Preheat oven to 350.
  2. Mix eggs and banana until smooth. Add melted coconut oil, canola oil, honey, and pineapple with pineapple juice until smooth. Stir in zucchini and carrot. In another bowl mix dry ingredients rolled oats, cinnamon, flour, salt and baking powder. Add all ingredients together and stir until combined.
  3. Fill muffin tins 3/4 full (approx. 1/4  cup). Bake at 350 for 15-20 minutes.

Smoothie Bowl

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My son has been refusing fruit recently, so I decided to be creative with lunch today. This smoothie bowl was a hit. I told him it is like ice cream and it was gone in not time!

DYK: Smoothies are a simple way to get fruits and veggies into your diet. Add protein powder and whole grain cereal, and you have a meal!

Smoothie Bowl

Ingredients:

2 cups frozen fruit (I used peaches, strawberries and blueberries)

1/3 cup coconut milk (or milk of choice)

1 scoop protein powder (20 grams protein)

1 kiwi

1/4  avocado

1/8 cup favorite whole grain cereal crushed

1 T coconut flakes

Directions:

Place frozen fruit in a bowl and thaw for 1 minute. In a blender add frozen fruit, milk and protein powder. I use my ninja single serve cup! Blend until smooth. Then pour into a bowl and top with kiwi, avocado, and crushed whole grain cereal mixed with coconut. Add variety with different frozen fruit and topping selections.

Banana Pumpkin Ice Cream

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Banana Pumpkin Ice Cream

I thought about making banana ice cream for over a year now. I kept putting it off thinking it was going to be too difficult or not taste good. I cannot believe I waited so long. Banana ice cream is delicious! You must make it today!

Banana Pumpkin Ice Cream

Ingredients:

2 frozen bananas (peeled)

4 Tbsp pumpkin puree

1/4 tsp cinnamon

1/8 tsp pumpkin pie spice

Directions:

Peel and freeze 2 bananas at least 1 hour before making the ice cream. Then blend frozen bananas in a food processor until almost smooth. Add pumpkin puree, cinnamon and pumpkin pie spice. Blend until smooth. Serve right away or put in a container and freeze. Enjoy!

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Leftover ice cream to freeze for later!

Watermelon Fruit Pizza

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Watermelon Fruit Pizza

Ingredients:

1 watermelon round

1/2 cup vanilla yogurt

1 cup sliced strawberries

1/2 cup blueberries

1/4 cup blackberries

Directions:

Cut center piece of watermelon. Top with 1/2 cup vanilla yogurt. Slice strawberries as pictured and place in a circle around the edge. Finish with blueberries and blackberries. Slice in 8 pieces. Enjoy!

Kale Chips

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Kale Chips

Prep Time: <5 min, Cook Time: 10 min

Serving Size: 1 cup, Serves 4

Ingredients:

  • 1 bunch kale
  • 1 Tbsp olive oil
  • 1 teaspoon sea salt

Directions:

Rinse kale then pat dry with a paper towel. Tear kale into chip sized pieces. Toss approximately 4 cups kale in a bowl with 1 Tbsp olive oil and 1 tsp sea salt. Spread kale on baking sheet. Bake at 350 for 10 minutes or until chips are crisp. Be careful not to burn kale chips.